Soba
Tokyo, Japan
Soba are Japanese noodles made primarily from buckwheat and served either cold with a dipping sauce or hot in a broth. Their flavour is more earthy and nutty than wheat noodles, and the texture should remain pleasantly firm rather than soft.
Tokyo has a long association with soba, particularly as an everyday meal that can be eaten quickly at a neighborhood shop or enjoyed more deliberately at a specialist restaurant. Cold zaru soba offers a particularly clear way to appreciate the noodles themselves, while hot soba makes a comforting meal in colder weather.
Why locals eat it
Soba has long been part of Tokyo's everyday food culture and is especially suited to the city's fast-moving urban life. It can be inexpensive and quick while still rewarding careful preparation, making it a good example of Tokyo's combination of convenience and specialization.
Local tip
Try cold soba if you want to focus on the noodle itself. Dip only part of the noodles into the sauce rather than soaking the whole portion, and don't expect the dipping sauce to taste like a conventional soup broth.
Typically made with
buckwheat flour, dashi, soy sauce, spring onion. Recipes vary — always check with the vendor if you have allergies.